Bacalao marinado

Rinse cod fillets under cold water and pat dry with paper towels.

In a bowl, mix olive oil, minced garlic, paprika, bay leaves, white wine vinegar, salt, and black pepper.

Place cod fillets in a shallow dish and pour marinade over them, ensuring they are well coated.

Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Slice onion, carrots, and potatoes into even pieces.

In a large skillet, heat olive oil over medium heat until shimmering.

Add sliced onions and sauté until translucent, about 5 minutes.

Add carrots and potatoes to the skillet and cook until slightly tender, about 10 minutes.

Remove cod from the marinade and add to the skillet, cooking for 4-5 minutes on each side until cooked through.

Sprinkle with chopped parsley and red pepper flakes before serving.

Serve with lemon wedges on the side.

Spice Level:

Dietary

Allergens